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Crispy crust with the egg wash. Nice flavor. My bread machine can do a double batch (2 lb setting) and I can produce 36 at a time. Good for Oktoberfest. Start to finish for 36 was about 2 h, but only about 30 min actual work.

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1 user found this review helpful

Mall Pretzels

Reviewed: Oct. 4, 2004

This produced a big old soft bread thingy that was VERY salty. Not very pretzely. Without the salt, there wasn't much taste to this either. What Mall did you find these in?

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3 users found this review helpful

German Apple Strudel

Reviewed: Sep. 25, 2004

For Oktoberfest, I wanted real apfel strudel, not something made with a box cake mix. This recipe was straightforward and easy to do. Peeling 9 small apples took awhile, but hey! I wanted authentic. I only used about 2/3 c water to make the dough. More would have been too sticky and hard to roll. Be sure to chop the apples so that they roll up evenly in the thin dough.

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26 users found this review helpful

Key Lime Cake III

Reviewed: Oct. 5, 2003

For a box cake, this was pretty standard. The texture was standard box cake, that is, very soft. The flavor was very sweet. The cooking time was quite long because of all the liquid in the recipe. The iceing was very wet. I wish there had been a "from scratch" key lime cake recipe. This was very unsophisticated. I guess I just don't like box mixes.

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2 users found this review helpful

Complete Pancake Mix

Reviewed: Oct. 13, 2002

Church pancake breakfast special. I use this recipe to make scratch pancakes to raise money for special projects. Divide 4 cups of the dry ingredients into zip bags so you don't have to measure again. To each batch, stir in 3 c of milk and 3 eggs (add more water/milk to get the right consistency). I don't need to know how many are coming. The dry bag ingredients can be frozen till the next breakfast. To me, this is superior to mixes.

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38 users found this review helpful

Best Buttercream Frosting

Reviewed: Sep. 7, 2002

Smooth consistency, very easy. Cook and mix as directed, but substitue powdered sugar as suggested. 1/4 c cocoa powder makes a light, chocolate icing that is not overpowering. Addendum: I let my second batch cool too much. The flour/milk mixture lumped up and refused to blend. However, too warm would be bad for the butter mix. Need to work on timing for this recipe.

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25 users found this review helpful

Banana Cream Pie V

Reviewed: Aug. 5, 2002

Straightforward recipe. Hints for the novice. Stir the cooking custard until very thick so butter doesn't thin. Then cool before filling pie crust. Also, makes a very full 9" pie. Consider letting your child make a baby pie with the excess in a tart pan.

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43 users found this review helpful

Florida Key Lime Pie

Reviewed: Jul. 24, 2002

Half say too tart, half say just fine. I discovered that hand squeezing made a mild key lime pie/cheesecake, whereas an electric jucier made the pie more tart. I suspect more oils are extracted with the juicer.

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18 users found this review helpful